Today we’d like to introduce you to Erika Turk
Hi Erika, thanks for joining us today. We’d love for you to start by introducing yourself.
I’ve always had a passion for food and cooking, and from a young age, I knew I wanted my career to be connected to the food and restaurant industry. In college, I started developing recipes for brands as a side hustle and built a small following on social media. This caught the attention of a seasoning company, which launched my career as a food scientist. I began developing products for grocery stores, chain restaurants, and major food brands.
After several years in that role, I transitioned to a marketing agency that specializes in hospitality brands. Now, I create content including photos and videos for large food brands that appear in advertisements, billboards, restaurant windows, menus, press releases, etc. While I enjoy this work, my true passion lies in crafting content for small brands and locally owned restaurants, as well as developing recipes.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I certainly never anticipated a complete career shift in my mid-twenties, but I’ve been incredibly fortunate to remain immersed in an industry I’m truly passionate about. The restaurant world is filled with ups and downs, even at the scale of the brands I work with, creating an ever-changing environment for everyone involved. If I could do it all over again, there aren’t many things I would change—each experience and piece of knowledge has been invaluable in my journey of learning and growth.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
At my core, I’m a photographer and recipe developer. I specialize in a casual, non-studio style of photography that showcases real food, real people, and real settings. It’s important to me to represent authenticity, conveying flavors through vibrant colors and contextual storytelling, while also giving credit to restaurants where they may not always receive it.
I achieve this by focusing on behind-the-scenes work—highlighting what chefs are making in-house, their passions, the origins of their ingredients, and the unique processes that set them apart. I believe that almost any restaurant has a story to tell.
I take pride in two very different aspects of my career: first, seeing my work represented on a large scale, especially when friends and family send me photos of it ‘in the wild;’ and second, helping small, local businesses shine and gain the recognition they truly deserve.
We all have a different way of looking at and defining success. How do you define success?
For me, success is all about happy clients. I prioritize listening to their needs and challenges, striving to bring their vision to life while addressing any weak spots they may have. Success, for me, is also about balance—I enjoy maintaining my agency work while also collaborating with small businesses.
Contact Info:
- Website: https://blondes-who.com/
- Instagram: https://www.instagram.com/foodandfrenchies
